10+ Mash Potato Recipes to Make Your Comfort Food Extra Special

Mashed potatoes—honestly, who doesn’t love them? They’re such a classic side, and you can whip them up in so many ways.

They’re simple at heart, but with a few tweaks, you can make them creamy, flavorful, or even a little fancy if you’re in the mood.

Let’s dig into some different mashed potato recipes you can try at home. Whether you’re all about silky-smooth or prefer a chunkier bite, there’s something here for every craving.

If you want buttery, classic, or even a little twist, you’ll find a recipe to match your vibe.

Ingredients

• Potatoes
• Butter
• Milk or cream
• Salt
• Pepper

Cooking Instructions

1. Peel and cut potatoes into even pieces.

2. Boil in salted water until tender, about 15-20 minutes.

3. Drain and mash the potatoes.

4. Add butter, milk, salt, and pepper.

5. Mix until smooth and creamy.

1) Classic Creamy Mashed Potatoes with Butter and Whole Milk

Peel and chop your potatoes into even chunks so they cook evenly. Boil the potatoes in water until they’re fork-tender.

Drain them well. Add butter and warm whole milk for that creamy texture.

Mash everything together until it’s smooth but still has a bit of fluff. Season with salt to taste, and maybe a little pepper if you’re feeling it.

This one’s a no-fuss, classic mashed potato that just works.

Ingredients

• 5 lbs potatoes, peeled and chopped
• 1/2 cup butter
• 1 cup whole milk
• 2-3 teaspoons salt

Cooking Instructions

1. Peel and chop potatoes into uniform chunks.

2. Boil in water until tender, about 15-20 minutes.

3. Drain potatoes well.

4. Add butter and warm whole milk.

5. Mash potatoes until smooth and creamy.

6. Season with salt and mix well.

2) Garlic-Infused Mashed Potatoes

Garlic in mashed potatoes? Absolutely. Roasting whole heads of garlic makes the flavor mellow and sweet.

Mix that roasted garlic right into your mashed potatoes for a rich, creamy twist.

If you’re in a hurry, just use garlic powder or minced garlic—heat it with butter and cream to bring out the flavor. It’s a shortcut, but it works.

Yukon Gold or russet potatoes mash up nice and smooth, pairing perfectly with garlic. Warm the butter, cream, and garlic together before adding to the potatoes.

Ingredients

• 2 pounds potatoes (Yukon Gold or russet)
• 1 or 2 heads garlic (roasted) or 1 tablespoon garlic powder
• 4 tablespoons butter
• 1/2 cup milk or heavy cream
• Salt and pepper to taste

Cooking Instructions

1. Roast garlic heads at 400°F (200°C) for 30-40 minutes if using fresh garlic.

2. Boil peeled potatoes until tender, about 15-20 minutes.

3. Warm butter, milk or cream, and garlic (fresh or powder) on low heat.

4. Drain potatoes and mash them.

5. Stir in the warm garlic butter mixture.

6. Add salt and pepper to taste, then mix well.

3) Rosemary and Garlic Mashed Potatoes

Rosemary and garlic together? That’s a flavor boost you’ll notice right away. Fresh rosemary brings a woody, piney note, while roasted garlic smooths things out.

Add butter and milk or heavy cream to keep things creamy. Some folks simmer the potatoes in chicken stock for even more depth.

Mash until you hit your preferred texture—smooth or a little rustic, your call.

This is a side dish that feels special, but it’s not complicated. Using fresh rosemary and roasting the garlic really keeps the flavors balanced.

Ingredients

• 2-3 pounds potatoes
• 3-4 garlic cloves
• 2 tablespoons fresh rosemary
• 1/2 cup heavy cream or milk
• 3 tablespoons butter
• Salt and pepper to taste
• Optional: 1 cup chicken stock

Cooking Instructions

1. Boil peeled potatoes until tender, about 15-20 minutes.

2. Roast garlic cloves in the oven at 400°F (200°C) for 20 minutes.

3. Heat butter and rosemary in a pan to infuse flavor.

4. Mash potatoes with roasted garlic, butter, and rosemary mixture.

5. Add cream or milk and mix until creamy.

6. Season with salt and pepper. Serve warm.

4) Sour Cream and Chive Mashed Potatoes

These mashed potatoes are super creamy and have a nice tang from the sour cream. Fresh chives add a subtle onion flavor that’s not too sharp.

Yukon Gold potatoes mash up beautifully and bring a buttery note. Boil the potatoes until tender, then mash with sour cream, butter, and just a splash of milk.

Stir in those chopped chives and season with salt and pepper. It’s simple but feels a little elevated.

This is one of those sides that works with just about anything. Creamy, but not heavy, and the chives keep things fresh.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and quartered
• ½ cup sour cream
• ¼ cup chopped fresh chives
• ½ cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Cooking Instructions

1. Boil the potatoes in salted water for about 15-20 minutes, or until soft.

2. Drain the potatoes well and transfer them to a large bowl.

3. Add butter and sour cream. Mash until smooth.

4. Stir in milk to reach your preferred consistency.

5. Mix in chopped chives. Season with salt and pepper.

6. Serve warm.

More details are available in this Sour Cream and Chive Mashed Potatoes recipe.

5) Cheesy Mashed Potatoes with Cheddar

Cheesy mashed potatoes are just plain fun. Sharp cheddar gives them a tangy kick, and you can even toss in garlic or sour cream for extra flavor.

Chopped chives add a pop of color and a little oniony bite. These are the kind of mashed potatoes that disappear fast at any dinner table.

Mash the potatoes until smooth and stir in the cheese while they’re still hot. That way, you get those melty, gooey pockets of cheddar.

Ingredients

• 2 pounds potatoes, peeled and chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup chopped chives
• 4 tablespoons butter
• Salt and pepper to taste
• 1/2 cup milk

Cooking Instructions

1. Boil potatoes in salted water until tender, about 15-20 minutes.

2. Drain potatoes and return to pot.

3. Mash potatoes until smooth.

4. Stir in butter, garlic, sour cream, and milk.

5. Mix in cheddar cheese and chives.

6. Season with salt and pepper.

7. Serve warm.

6) Buttery Yukon Gold Mashed Potatoes

Yukon Gold potatoes are kind of the MVP for mashed potatoes. They’re naturally buttery, so you don’t need a ton of extra butter to get that rich flavor.

Peel and chop the potatoes, then boil until fork-tender. Mash them with butter and a bit of cream for that dreamy texture.

Season with salt, and if you’re feeling adventurous, maybe toss in some garlic or chives. The result? Pure comfort food.

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, peeled and cut
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1 teaspoon salt

Cooking Instructions

1. Boil potatoes in salted water until tender, about 15-20 minutes.

2. Drain and mash the potatoes until smooth.

3. Stir in butter and cream until well combined.

4. Season with salt to taste.

5. Serve warm.

For more details, check Yukon Gold Mashed Potatoes – Pinch and Swirl.

7) Mashed Russet Potatoes with Heavy Cream

Russet potatoes are a solid pick for super creamy mashed potatoes. They’re starchy and break down easily, so you get that smooth, soft texture.

Boil until tender, then mash with heavy cream and butter. The heavy cream makes everything extra silky.

Season with salt and pepper. If you want to switch things up, add garlic or fresh herbs.

Using heavy cream instead of milk really gives these mashed potatoes a velvety finish. It’s worth it.

Ingredients

• 2 lbs russet potatoes, peeled and cut into chunks
• 1 cup heavy cream
• 3/4 cup butter
• Salt, to taste
• Pepper, to taste

Cooking Instructions

1. Boil potatoes in salted water for 15-20 minutes, until tender.

2. Drain potatoes well and return to pot.

3. Warm heavy cream and butter until melted.

4. Mash potatoes while slowly adding cream and butter mixture.

5. Season with salt and pepper. Mix until smooth.

8) Creamy Mashed Potatoes with Cream Cheese

Want your mashed potatoes extra creamy? Cream cheese is the secret weapon.

It makes everything smooth and adds a gentle tang. Russet or Yukon Gold potatoes both work great here.

Boil the potatoes until tender, then mash with cream cheese, butter, milk, and a little salt. You’ll end up with a rich, comforting dish.

These are perfect for family dinners or big holiday spreads. Adjust the milk or butter if you want them even creamier.

Ingredients

• 5 pounds russet or Yukon Gold potatoes
• 8 ounces cream cheese, softened
• 1 stick (1/2 cup) butter
• 1/2 to 3/4 cup milk
• 1 teaspoon salt

Cooking Instructions

1. Peel and cut potatoes into chunks.

2. Boil potatoes in salted water until tender, about 15-20 minutes.

3. Drain potatoes well and return to pot.

4. Add cream cheese, butter, milk, and salt.

5. Mash until smooth and creamy.

6. Adjust milk or salt as needed before serving.

For more detail on creamy mashed potatoes with cream cheese, see this Cream Cheese Mashed Potatoes recipe.

9) Make-Ahead Mashed Potatoes for Holidays

Make-ahead mashed potatoes are a lifesaver during hectic holidays. You can whip them up two or three days before the big event.

Just stash them in the fridge and reheat gently in the oven or microwave when you’re ready. Toss in a bit of butter after warming—they’ll taste just as creamy and fresh.

They keep their smooth texture, so you don’t have to worry about them turning gluey or bland. For big family gatherings or holiday dinners, it’s hard to beat that kind of convenience.

Ingredients

• 4 pounds potatoes, peeled and cubed
• 1 cup sour cream
• 8 ounces cream cheese
• 6 tablespoons butter
• 1 cup milk
• Salt and pepper to taste
• Optional: chives or garlic for extra flavor

Cooking Instructions

1. Boil potatoes until tender, about 15-20 minutes.

2. Drain and mash until smooth.

3. Mix in butter, cream cheese, sour cream, and milk.

4. Season with salt and pepper.

5. Let them cool, then cover and refrigerate.

6. Reheat at 350°F (175°C) in the oven, or use the microwave until warm.

7. Top with extra butter before serving.

For more tips, you might want to check out creamy make-ahead mashed potatoes here.

10) Mashed Potatoes with Roasted Garlic and Herbs

Roasted garlic takes mashed potatoes to a whole new level. Roasting softens the garlic, making it sweet and mellow.

When you add fresh herbs, the whole dish feels brighter and a bit more special. There’s something about that mix of earthy and creamy that just works.

Start by roasting whole garlic heads with olive oil until they turn golden and soft. When they’re cool enough, mash the cloves right into your cooked potatoes with butter and herbs.

That’s how you get mashed potatoes that taste like you spent way more time than you actually did.

Try rosemary, thyme, or parsley—whatever you’ve got on hand works. Herbs bring a lovely fragrance and make each bite pop.

Ingredients

• 2 heads garlic
• 2 tablespoons olive oil
• 2 ½ pounds Yukon gold potatoes, peeled and chopped
• 4 tablespoons butter
• ½ cup fresh herbs (rosemary, thyme, parsley), chopped
• Salt and freshly ground black pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).

2. Cut the tops off the garlic heads. Drizzle them with olive oil, wrap them in foil, and pop them in the oven.

3. Roast for 30-35 minutes, or until the garlic turns soft and fragrant.

4. Meanwhile, boil the potatoes in salted water. Cook them until they’re tender, about 15-20 minutes.

5. Drain the potatoes well.

6. Once the garlic’s ready, squeeze the soft cloves right into the potatoes.

7. Add butter and your favorite herbs. Mash everything together until it’s smooth and creamy—don’t worry if it’s not perfectly uniform.

8. Season with salt and pepper to taste.

9. Serve warm.